Ingredients
Scale
- 2 slices thick-cut bacon, chopped
- 1 pound chuck roast, cut into 1-inch cubes
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 large carrots, sliced about 1/2 inch thick
- 8 oz baby potatoes, halved
- 1 small yellow onion, quartered
- 1 teaspoon jarred minced garlic
- 1/2 cup red wine
- 1/2 cup beef broth
- 1 tablespoon tomato paste
- 1 tablespoon tapioca pearls
Instructions
- Heat a skillet over medium-high heat and add chopped bacon.
- Cook bacon, stirring often, until browned.
- Remove bacon from skillet and add to slow cooker.
- Season beef cubes with thyme, salt, and pepper, then add to the same skillet with remaining bacon drippings.
- Cook beef for 3-4 minutes on each side until browned.
- Transfer beef to slow cooker.
- Add carrots, potatoes, onions, and garlic to slow cooker.
- Mix together wine, broth, tomato paste, and tapioca pearls.
- Pour mixture over beef in slow cooker.
- Cover and cook on high for 2-3 hours or low for 4-6 hours.
- Serve with crusty bread or as desired.
Notes
For best flavor, let it marinate overnight before cooking.
Pair with a good loaf of bread to soak up the sauce.
Leftovers can be stored in an airtight container for up to three days.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Entrees
- Method: Slow Cooker
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 95mg